Slow Cooker Pulled Pork Tacos

Let me tell you, these Slow Cooker Pulled Pork Tacos have saved me on more than one occasion. This recipe came about because I was looking for a low-effort way to make pulled pork. I've made Carnitas and regular Pork Tacos before, but I wanted something a little more BBQ-like.

So, I threw a few pork chunks in the slow cooker, added some barbecue sauce and spices, and the rest was history! The pork turned out so tender and flavorful that I ended up serving it with a zesty, creamy slaw on top for a fresh twist.

These tacos have since become a go-to, whether I'm craving something easy for dinner or looking for a crowd-pleasing meal. What I love about this recipe is that it's ridiculously simple. All you need are a few ingredients and some hands-off cooking time, and you've got yourself a meal that's packed with smoky, tangy, and just the right amount of heat. I make them on a busy weeknight, and they always impress. Every bite is like a perfect balance of tender pork, crunchy slaw, and warm tortillas! Who can resist?

Pulled Pork Tacos for the Win

Not convinced you need to make these tacos yet? Check out some of our favorite reasons for keeping these on repeat:

• Easy prep: Throw everything in the slow cooker and let it do the work. The pork becomes melt-in-your-mouth tender with minimal effort, so it's perfect for busy days!
• Flavor-packed: Smoky chipotle peppers, barbecue sauce, and spices make the pork incredibly flavorful. The creamy slaw on top adds the perfect crunch and tang to balance out the richness.
• Make ahead: Prep it in the morning and let the slow cooker do its thing while you're away. It's a great meal prep option for busy weeks, and the leftovers taste even better!
• Customizable: Want to change up the slaw? Add some sliced jalapeños for heat, or toss in a little lime juice for extra brightness. If you're craving a different flavor profile, swap the slaw for a Mango Black Bean Salsa or Spicy Cabbage and Corn Slaw!
• Versatile: Use the pulled pork for more than just tacos! Pile it on top of a salad, stuff it into a baked potato, or add it to a wrap for lunch the next day. It's that good.
• Perfect for feeding a crowd: If you're hosting a get-together or taco night, this recipe scales easily. It's super easy to double or triple the batch for a crowd.

Ingredients and Substitutions

You only need a few simple ingredients to make these tacos! Make sure to check out the recipe card for the full list of ingredients:

• Pork: Tenderloin, loin, or shoulder are perfect. They become super tender when slow-cooked and absorb all the flavorful sauce. While pork tenderloin, loin, or shoulder work best for this recipe, you can also use pork butt or pork belly. Just remember that fattier cuts like pork butt will take longer to cook and will give you a richer, more tender result.
• Chipotles in adobo: Gives the pork smoky heat. If you're not into spicy food, skip them or use just a small amount for a milder flavor.
• Barbecue sauce: For this recipe, you can use any type of BBQ sauce you prefer, but I recommend a low-sugar version to keep it lighter. If you like a smokier flavor, choose a smoky BBQ sauce. If you prefer tangy, go for a vinegar-based sauce.
• Cabbage slaw: Adds a crunchy, refreshing contrast to the rich pork. Make it creamy with Greek yogurt or mayo, and toss in some lime juice for a zesty touch.
• Greek yogurt: A creamy, tangy base for slaw without the heaviness of mayo. You can substitute sour cream or dairy-free yogurt if needed.
• Cilantro and green onions: Brighten up the tacos with fresh, zesty flavor. If cilantro isn't your thing, try parsley or dill for a different twist.
• Corn tortillas: Corn tortillas work great in this recipe, but you can also use flour tortillas if you prefer. Lettuce wraps are also a great low-carb option! For an extra crispy option, try warming the tortillas in a hot, dry pan before serving.

Can I skip the chipotles in adobo if I don't like spice?

Yes, if you prefer a milder flavor, you can skip the chipotles. The tacos will still be flavorful, thanks to the BBQ sauce and other seasonings.

How to Make BBQ Pulled Pork Tacos

1. Prepare the pork and sauce

Mix together your BBQ sauce, broth, and spices. Toss the pork with some of the sauce and let it marinate. It's simple but adds great flavor!

Pro tip: Marinate for a few hours if you have time to let the flavors really soak in.

2. Cook the pork

Throw the pork, some garlic, and onion into the slow cooker. Pour the sauce over it, cover, and let it cook low and slow until tender. Shred with forks or a stand mixer fitted with the paddle attachment.

Pro tip: If you're in a rush, you can cook on high for a shorter time, but low and slow is the way to go for tender, juicy pork.

3. Make the slaw

Mix together yogurt, lime juice, honey, cumin, and seasonings for the slaw. Toss with shredded cabbage, cilantro, and green onions.

4. Assemble the tacos

Warm the tortillas, pile on the pulled pork, and top with slaw. Drizzle more of that delicious BBQ sauce over the top!

How to Make Pulled Pork Tacos on the Stovetop

You can cook the pork in a Dutch oven on the stovetop. Just simmer it on low heat for about 2-3 hours, adding water or broth as needed to keep it moist. The slow cooker just makes it more hands-off!

Turn Pulled Pork Into Quesadillas, Enchiladas, or Burritos

Not feeling tacos? Turn the pulled pork into quesadillas, enchiladas, or burritos! Here's how:

Pulled Pork Quesadillas

Turn those tender pulled pork tacos into crispy quesadillas by placing the pulled pork and some shredded cheese (cheddar, Monterey Jack, or a blend works great) between two tortillas. Cook on a hot skillet until golden and crispy, flipping halfway through. Serve with sour cream, salsa, and a squeeze of lime for a seriously satisfying meal!

Pulled Pork Enchiladas

For enchiladas, roll the pulled pork in corn tortillas, then arrange them in a baking dish. Pour your favorite enchilada sauce over the top, sprinkle with cheese, and bake until the cheese is bubbly and golden. These are a crowd-pleaser, especially with a dollop of guacamole and a sprinkle of fresh cilantro on top!

Pulled Pork Burritos

For burritos, simply take a large flour tortilla, pile on the pulled pork, and add a scoop of rice, beans, shredded cheese, and maybe a bit of salsa or sour cream. Roll it all up tightly and toast it in a hot skillet for a little crunch!

Toppings and Serving Suggestions

Pile on your favorite toppings and grab some easy sides to make these tacos a complete meal!

• Guacamole
• Pickled Red Onions
• Pico de Gallo
• Sour cream
• Shredded cheese, cotija, or queso fresco
• Baked Tortilla Chips and salsa
• Fajita Veggies
• Corn Salsa

Storage and Reheating

• Store: After cooking, let the pulled pork cool down, then transfer it to an airtight container. It'll keep in the fridge for 3-4 days or in the freezer for up to 3 months. Make sure to let it thaw in the fridge overnight before reheating!
• Reheat: Simply warm up the pulled pork in a skillet or microwave, adding a bit of extra BBQ sauce or broth to keep it juicy. You can also reheat it in the slow cooker on low for an hour or so.

Leftover Ideas:

• Pulled Pork Sandwiches: Pile the leftover pulled pork onto a bun, add some slaw, and drizzle more BBQ sauce for an easy sandwich.
• Pulled Pork Salad: Toss the leftovers on top of greens, add some avocado and a fresh dressing, and you've got a satisfying salad!